Spaghetti Alla Carbonara Tradizionali
Description
This carbonara recipe uses guanciale, eggs, and Pecorino cheese to make an authentic spaghetti alla carbonara, just like an Italian would make it!
Ingredients
•
1 (14 ounce) package spaghetti
•
5 ounces guanciale (cured pork cheek), cut into small cubes
•
3 egg yolks
•
1 egg
•
3/4 cup grated Pecorino-Romano cheese
•
salt and freshly ground black pepper to taste
Directions
1
Fill a large pot with lightly salted water and bring to a rolling boil. Stir in spaghetti and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Reserve a little pasta water, then drain.
2
Meanwhile, heat a skillet over medium heat; add guanciale, cook and stir until crisp, 5 to 10 minutes.
3
Whisk egg yolks and whole egg together in a bowl; whisk in ¾ cup Pecorino-Romano cheese, salt, and pepper until combined.
4
Stir in guanciale. Add spaghetti; toss until evenly coated. Season to taste with extra cheese, salt, and pepper; serve.